Chicken Fajitas

We loved these. It was a great replacement to the packets I used to buy. We didn't follow the instructions that well. We just mixed the seasonings in a bowl, put in the veggies and chicken, and cooked it on the grill. We used Costco's rotisserie chicken for the chicken so it was even faster.

12 Ingredients

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, sliced into strips
• 2 bell peppers, sliced
• 1 onion, thinly sliced 
• 8 small tortillas

Directions

1. Preheat oven to 250 degrees.
2. Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.
3. Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat. 
4. Add chicken and sprinkle with 3/4 of fajita seasoning. Mix together and cook for 6 to 10 minutes, or until browned.
5. In a second pan, heat remaining2 tablespoons oil over medium heat. Add peppers and onion. Stir in remaining fajita seasoning. Cook until vegetables are soft, about 8 to 10 minutes, stirring occasionally.
6. While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven.
7. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with favorite garnishes.

BY KELLI DUNNhttp://greatist.com/eat/recipes/chicken-fajitas

Root Beer Freeze

We tried these with Matt and Em. They were yummy! On one of the batches, I think I added ice, too. 

*Tip: Use just enough root beer to blend smooth & then stir in additional root beer for a fizzier & foamier shake

 

Sonic Root Beer Freeze

• Author: CopyKat Recipes
• Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Drink Recipes
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 1

Do you enjoy shakes? Try a freeze, ice cream and soda are blended together for all sorts of creamy goodness.

Ingredients

• 2 cups ice cream
• 1/2 cup root beer

Instructions

Place both ingredients into a blender, and mix for about 30 seconds on puree. Now you don't have to stop at just root beer, you can make this with Coca Cola, Dr. Pepper, or any other soda that you may like. You can also add in flavorings if you desire, a cherry, Dr. Pepper Freeze has always had a special place in my heart.

Zucchini Chocolate Chip Muffins

Muffins. Muffins, muffins, muffins. They have been difficult for me the past few years. Finally, some that have worked and proven to be a post-worthy recipe. I've included must-do tips too...

First, I have this dark non-stick muffin pan and it's taken me 13 years to solve the burnt outside/barely done inside problem: lower oven temp. Usually, 25 degrees less would do the trick, but I've also recently realized my oven cooks a little hot (the same amount of time Ilene cooked her granola, mine was burnt). SO. For this recipe, even though it says 350, I put my oven at 320 degrees for the dark pans(minus 25 for the dark color and minus 5 to compensate for my oven) and 345 degrees for regular aluminum. They came out moist on the inside and just a touch crispy on the outside at about 19-20 minutes. My perfection.

The original recipe calls for *white flour, and a few other things, but I followed one of the comments to make them healthier so that I can double them, freeze them and have them ready for a running-late-before school breakfast. Anything that will help me avoid cereal, I'm up for. I dread the cereal aisle for two reasons. I don't feel confident that more than two of them are health approved, and I get tired of buying the same ones.

Anyway here's the recipe:

Zucchini Chocolate Chip Muffins

Ingredients

• 1 1/2 cups whole wheat*
• 2/3 cup white sugar(or less depending)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1/2 cup non-sweetened apple sauce(or one little prepackaged tub)

• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (next time i'm going to do MEDIUM grated zucchini so it isn't as wet. I did small grated on accident and I had to strain it so it wasn't a bunch of water...the milk takes care of any needed moisture, I would guess. Small grated zucchini has a tenancy to stay in mushy clumps and is harder to spread through the batter without over mixing. So I'll do a medium grater next time, even though these were still super yummy)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts(I don't put these in)

Directions

1. Preheat oven to 350 degrees F (see my notes above). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

 P.S. I'd like to try these non-chocolate-chip ones and compare because the nutmeg is tempting to add...let me know if you try them and like them!

Marinated Cherry tomatoes

http://allrecipes.com/recipe/14151/marinated-cherry-tomato-salad/

Marinated Cherry Tomato Salad

• 
  
• Prep
  10 m
• Ready In
  2 h 10 m

Recipe By:RAINEYJR

"This is a very delicious way to use an overabundance of cherry tomatoes."

Ingredients

• 4 cups halved cherry tomatoes
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 1 teaspoon dried parsley

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar

Directions

1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Pico de Gallo

Finally a Pico de gallo/salsa fresca that's post worthy. I've tried so many different salsas, and finally, this is what i've been searching for. Especially with garden white/green onions and garden romas. garden tomatoes makes the difference, I swear. Also, I didn't add anything more than a drip or two of garlic juice from the costco bottle and I thought i'd miss garlic (like other recipes include) but i didn't miss it and think i'd prefer it out. The onions give me bad enough breath :) I used this to dip chips in and my kids really liked it. I also added the costco mix of quinoa/brown rice, 1/2 can of black beans, and some of this salsa to a bowl and used it for quesadillas. (remember to put cheese on the bottom and after you put filling so that the tortillas stick together)

 

Salsa Fresca

Such a wonderful recipe to make in the summertime when tomatoes are fresh and flavorful, this recipe is best when made several hours ahead and is given time to marinate.

Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 to 3 fresh jalapeño peppers, seeded (ribs removed too) and finely chopped
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro
sea salt to taste

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.

Tips:

*This is great to prepare the evening before your event and let it marinate and chill overnight.
*Try adding corn or black beans to your salsa for a different twist.
*This salsa will keep for several days (covered) and kept refrigerated.

Alfredo Sauce

http://m.allrecipes.com/recipe/22831/alfredo-sauce/
Mark really wanted me to save this because it was so easy and creamy. I will make again.

Ingredients

• 1/4 cup butter
• 1 cup heavy cream --Beth used evaporated milk
• 1 clove garlic, crushed

• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley--Beth used 4  tsp dried

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Asian Salmon

http://damndelicious.net/2014/12/19/asian-salmon-foil/?m&m

This was a refreshing change and best of all, it was easy and quick. I cooked mine on parchment paper instead of foil. Since it wasn't surrounded by foil though I spooned some of the juice back on while cooking.